Process for the production of milk and cream chocolate



Patented Dec 5, 1931 i q 1 33 ,303,

UNITED-"S ATES PATENT OFFICE PHILIP? norm, or BAD someone, GERMANY,leissrenoa, BY mnsnn ASSIGNMENTS, TO

NAAMLOOZE 'vnmroorscmr nnnnnnmscnn Qi-RUYERE-BLOKMELK FABRIEK, orZWOLLE, HOLLAND i rnoonss ron wan rnonucrxonor MILK AND 03mm cnooom'rnNo Drawing. Application filed February 26, 1926; Serial No. 90,972, andin Germany February 27, 1925.

For the production of milk-chocolate kept below 50 C. and lying e. g.between either liquid condensed'milk or compact 3642 0., after asuitable quantity of a milk-powder has been employed-tillnoWQ Insyrup-like sugar solution has beenadmixed, the former case condensedmilk had to be Which is produced by boiling down sugar 5 subjected tofurther concentration in the With little water The mass thus obtained is55 chocolate mills, e. g. until a cream-like mass put in moulds whilestill in a warm condiwask obtained, which vgas subseg uentllly tion andsubjected to pressure. wor ed up wit .cocoa an sugar. or t e purpose ofextrsi cting the water still present o a Ewample' 2 in the mixedmateriaL-flat layers of the hat 4 Fresh whole-milk is pasteurized,where- 50 ter were then treated in heat chambers and upon its fatcontent is enriched by adding a after that worked up in the usualmanner. suitable amount of milk-fat, e. g. in the form When usingmilk-powder, this was blendof cream, preferably pasteurized orsterilized ,ed.w ith cocoa and sugar in the mi'xing-maand appropriatelyhomogenized thereafter.

chine, whereupon the mixed stuff had-toun- Furthermore the requisitequantity of sugar 66 dergo a manifold tr'eatm'entin the rolling,-- isadded. Instead of admixing cream to the mill and was then worked up ingrinding'.,whole-milk, onemay as well proceed e. g. in machines. In asimilar way the production such a manner that pasteurized fresh milk, ofcream-chocolate has been effected till now. with or without theadmixture of sugar, is

It has been found out that the production firstevaporated alone, e. g.to a fat content of milkand cream-chocolate is considerably of 846%,whereuponcream is added to simplified and improved by the conversionthis product. In both cases the further treatof the milk into the shapeof blocks, prefernient is efl'ected in-conformity with Examably with'theaddition of -sugar, the milkple 1. v

25 preparations thus obtained then being intro-v It has been found outthat the product may duced into the process of chocolate producbe givena very fine aromaby admixing certion; I tain quantities of butterfat. Insome cases, 7

' For producing milkand cream-barsespe-' it is. therefore advisabletoadd melted or cially. suited to the preparation of chocolate, emulsifiedbutter to the milk, or to the milk 30 one may egg. pr oceeda's follows;3 having anincreased fat content, before or Milk or milk enriched in itsfat content during the process of'evaporation. (cream is subjected to atreatment in vac- It is not necessary to undertake the reduciiumapparatuses with. stirrers for extracting tion oflmilkor cream to. theshape of bars or r the water, until a milky mass'is formedwhich blocksinthe chocolate-mill itself; it is rather B5 is practically freedlfromvwat er. In-this opexpedient toproduce the milkor cream-barseration the starting material has preferably in such districts as aredistinguished'by an to undergo a process of sterilization previousabundance of milk of first rate'quality, and to to or duringthedehydrating process, e. g send them thence to the chocolate-mills. It

by the pasteurizing method, and has to The has been shown that the;blocks described 40 mixed with an appropriate amount of sugar. above.will have an excellent durability when 9t The dehydrated material, whichshould gencoated with protective layers, 'e. g.0f cocoaerally notcontain-more than 10% of water, butter. It has proved important, in thisbut rather a smaller quantity; is subsequently case, to let those barscool down as far as posconverted into blocks or :bars. sible, i. e.through thewhole of the mass, be-

7 amp-le 1 .-fore the protect ve layers are'applied. 'Th eir L aapplication may e. g. be effected by dippmg whole-milk is pasteurizedefg; by the cooledjbars into melted cocoa-butter or heating to70andevaporatedto awater conby coating the surface of the blocks with" Itent. of e. g. 6-8% in -'vacuum apparatuses melted cocoa-butter or 'witha suitable soluwith stirrers at temperatures preferably tion of 'cocoabutter, oneor several times. 0

' also small amounts of the fats or the fat-mixtures, eug. such as havea preservative action, or as will improve their smell or their taste, e.g. vanillin.

As further preservatives we may take into consideration e. g. cocoamass,which is produced in a liquid form from torrefied peeled cocoa-beans bya treatment with heated rollers, and which may eventually be mixed withcocoa-butter or sugar, or both; also suitable mixtures of sugar andstarch-syrup, which.

should previously have been subjected to a centrifugal. process,-ifpossible. Finally, it has likewise proved possible to preserve themilk-block by-treating surfaces with conserving substances, e.

g; alcohol, in which preserving or disinfecting matters, such asvanillin, may be dissolved. By this treatment, especially in the case.of a repeated treatment, the uppermost layer of the block or bar itselfis, as it were, converted into aprotective layer.

According to one form of carr ing the invention into, effect, the milkor t e' cream is combined witha certain percentage of cocoabutter,previous to or in the course of the extraction of water, substances suchas vanillin being admixed if desired, preferably in such a way thatmelted cocoa-butter is homogenized alone or in combination with milk orcream: Through this admixture, too, the durability of the milk-block canbe increased.

"The following example'will explain how milkor cream-blocks of theabove-mentioned kind may be worked up into milkor creamchocolate. 1 1

Example 3 i 19 kg. of cocoa-mass (containing 52 of cocoa-butter),

27 kg. of powder-s'ugar, and 2 kg. of cocoa-butter are thoroughly workedin the mixing-machine at 3540 (1, while 40 kg. of block-milk (containin60% of milky are added in shape of lumps. mixed material has assumed theform of a doughy, uniform mass. The latter is then passed through asteel-roller mill, the rollers of which are so looselv spanned that themass will come off in a so state, whereupon this mass is immediatelypassed through a second .roller-mill with tightly spanned rollers. By

this double rolling a powder-like material of a remarkable degree offineness will be obtained. This is through in a grinding;mill (roundconche) for about 3 hours at 3540 (1., while admixing 12 kg. more ofcocoa-butter, whereupon the temperature is gradually raisedto 85 C.Under these conditions the grinding-machines are kept running'for fourmore powder,

,1. e. 14 kg.,'

'mg chiefly distinguished by its subsequently worked hours whereuponwater is passed into the double bottom for cooling the material and theworking of the 'grindin -mill ismaintained foranother hour. T en themass'is 1worked up in the usual manner, e. g. as tab- If compared withthe working of milkthe following advantages will be realized: Theworking through in the mixing-machine is done in the shortest timepossible, although only 2kg. of cocoa-butter are admixed, incontradistinction to about 10-12 kg. as used in the working ofmilkpowder. I In the present process the total supply ofcocoa-butteramounts to 2 plus 12, whereas with the application of milk-powder 16 kg.are required, i. e. a surplus of 2 kg. Although the material is rolledbut twice in the present proceeding, ityields a'powder-like product of aremarkab e degree of fineness, 'while-with'the application ofmilk-powder a'prolonged rollmg and usually, inthe course of the rolling,a reiterated wor ing through in the mixingmachine 'is indispensable. Butthe principal advantage of't presentinvention con sists in theextraordinary economy of time and work attained in the process ofgrinding. The whole grinding process requires only about 8 hours, asshown by the example, whereas the same process generally takes at least30 hours when milk-powder is used. The restriction of the grindingprocess is partly due to the fact that the present invention permitsofworking-f at increased temperatures, e. g. at 85, while thetemperatures must be kept lower with the application ofmilk-powder,since the latter loses'its aroma .at higher temperatures andsometimes gets a cheesy taste.

As the reduction of milk-chocolate'from condensed milk involves anextraordinary expenditure of time ,(e. g. according to approved Swissprescriptions" 72 hours) and presuppposes the existence of largeheatchambers with exhausters, remarkable advantages are likewiseachieved in contradistinction to that'process, N a

T e milkor cream-chocolate made in accordance with the invention,represents a product of-incontestably superior uality bee aroma andhaving the advantage that its excellent taste and smell remain unchangedeven after storage for a long time. It is known that milk-powderchocolate and like preparations do not have'this property.

In the same or a similar way the mil-kand cream-blocks can also beapplied to other products, e. g. to inilkand cream-pralines.

Claims: 1. A process for the manufacture of edible milk chocolate whichcomprises adding a milk preparation, consisting of blocks obtained bythe evaporation of milk or cream with the addition of sugar to give asolid' substantially free from water, to the chocolate formingconstituentssuch as cocoa, su-

gar and cocoa-butter, mixing the same in a mixing machine to form adoughy mass, rollingthe mass and grinding it at a temperature above? 0C. with the addition of cocoabutter. 4 2. A process for the manufactureof edible milk chocolate which comprises adding a milk preparation,consisting of blocks obtained by the evaporation of milk or cream withthe addition of sugar to give a solid substantially free-from water, tothe chocolate forming constituents such as cocoa, sugar andcocoa-butter, mixing the same in a mixing machine to form a doughy mass,rolling the mass and grinding it at a. temperature of about 85 C. theaddition of cocoa-butter.

- 3. A process for the manufacture of edible milk chocolate whichcomprises adding a milk preparation consisting of blocks obtained by theevaporation of milk or cream with the addition of sugar to give a solidsubstantially free from water, to the chocolate forming constituentssuch ascocoa, sugar and cocoa-butter, mixing the same in a mix ingmachine to form a doughy mass, rolling the mass and grinding it at atemperature above C. with the addition'of cocoa-butter, the time ofgrinding occupying not more than about 10 hours.

4. A process for themanufacture of edible milk chocolate which comprisesadding a milk preparation, consisting of blocks obtained by theevaporation of milk or cream with the addition of sugar to give a solidsubstantially free from water, to the chocolate forming constituentssuch as cocoa,' sugar and cocoa-butter, mixing the same in a mixingmachine to form a doughy mass, rolling the mass and grinding it with theaddition of cocoa-butter, whereby the grinding is started at 35-40 G.and the temperature then gradually raised above 7 0.

5. A process for the manufacture of edible milk chocolate whichcomprises adding a milk preparation, consisting of blocks 010- tainedbythe evaporation of milk or cream with the addition of sugar to give asolid substantially free from Water, to the chocolate formingconstituents such as cocoa, sugar and cocoa-butter mixing the same in amixing machine to form a doughy mass, rolling the mass and grinding itwith the addition of cocoa-butter, whereby the grinding is started at3540 C. and the temperature then gradually raised to about 0., whichtemperature is maintained until the grinding is completed In testimonywhereof I aflixmy signature.

PHILIPP BORN.

